JP2005052014A - Yeast fermented food and composition for yeast fermented food - Google Patents

Yeast fermented food and composition for yeast fermented food Download PDF

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Publication number
JP2005052014A
JP2005052014A JP2003205736A JP2003205736A JP2005052014A JP 2005052014 A JP2005052014 A JP 2005052014A JP 2003205736 A JP2003205736 A JP 2003205736A JP 2003205736 A JP2003205736 A JP 2003205736A JP 2005052014 A JP2005052014 A JP 2005052014A
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JP
Japan
Prior art keywords
starch
pregelatinized
yeast
yeast fermented
etherified
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2003205736A
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Japanese (ja)
Inventor
Takahiro Nagawa
貴弘 那川
Takanobu Shibuta
隆伸 渋田
Kazuhiro Takamine
和宏 高峰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Torigoe Flour Milling Co Ltd
Original Assignee
Torigoe Flour Milling Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Torigoe Flour Milling Co Ltd filed Critical Torigoe Flour Milling Co Ltd
Priority to JP2003205736A priority Critical patent/JP2005052014A/en
Publication of JP2005052014A publication Critical patent/JP2005052014A/en
Pending legal-status Critical Current

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Abstract

<P>PROBLEM TO BE SOLVED: To provide a yeast fermented food having a soft and glutinous texture with good crispiness and Umami (delicious taste). <P>SOLUTION: A method for producing the yeast fermented food characterized as formulating an etherified starch and pregelatinized starch with wheat flour and adding oils and fats, saccharides, common salt and a yeast thereto is used. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【0001】
【発明の属する技術分野】
本発明は、イースト発酵食品およびイースト発酵食品用組成物に関する。詳細には、もちもちした歯切れの良い食感で、旨味のあるパンなどのイースト発酵食品ならびにそれに使用するイースト発酵食品用組成物に関する。
【0002】
【従来の技術】
近年、消費者は、柔らかくてもちもちした歯切れの良い食感で、かつ旨みがあるパンなどのイースト発酵食品を求める傾向にある。もちもちした歯切れの良い食感というニーズに応えるために、小麦粉の一部を熱湯で混捏した後に冷蔵し、次いで残りの原料を加えてさらに混捏する、いわゆる湯種法と呼ばれる製法が従来から知られている(非特許文献1および2)。当該製法で製造したパンは柔らかくてもちもちした歯切れの良い食感があるが、当該製法は煩雑で手間がかかり、作業効率が悪く、さらに大量生産には不向きであるという問題がある。また当該製法の際にアルファ化される小麦粉量には限度がある。一方、特許文献1ではワキシコーンスターチ及びアルファ化澱粉を組み合わせたベーカリー用ミックスで、もちもち感を有するベーカリー製品が得られるとあるが、これはイーストによる発酵を必要としないことが前提のソフトなタイプのフランスパン様のもので、歯切れ感がなく旨味の点でも十分ではない。このように、柔らかくてもちもちした歯切れの良い食感があり、かつ、旨みがあるパンなどのイースト発酵食品という点では、未だ十分といえるものがない。
【0003】
【特許文献1】
特開平10―56946号公報
【非特許文献1】
「製パン製菓技術セミナー特集・保存版第2部」、ジャパンベーカーズニュース社、平成元年。
【非特許文献2】
木村進、「製パン技術資料No.471・湯捏法再考」、ジャパンベーカーズニュース社、平成10年。
【0004】
【発明が解決しようとする課題】
本発明は、柔らかくてもちもちした歯切れの良い食感で、かつ旨みがあるパンなどのイースト発酵食品、ならびにそれを製造する際に用いるイースト発酵食品用組成物を提供することを目的とする。
【0005】
【課題を解決するための手段】
上記課題を解決するために鋭意研究した結果、本発明を完成した。すなわち小麦粉100重量部に対して、エーテル化澱粉50〜150重量部、及び、アルファ化澱粉10〜50重量部を配合し、油脂類、糖類、食塩、イーストを加えて製造したパンなどのイースト発酵食品が、柔らかくてもちもちした歯切れの良い食感があり、かつ風味が良好であることを見出し、本発明を完成するに至った。
すなわち、本発明は、小麦粉100重量部に対して、エーテル化タピオカ澱粉50〜150重量部、及び、アルファ化馬鈴薯澱粉またはアルファ化タピオカ澱粉10〜50重量部を配合し、更に小麦粉、エーテル化澱粉、アルファ化澱粉の合計100重両部に対し油脂類を15〜30重量部、糖類、食塩、イーストを加えて製造したパンなどのイースト発酵食品についてである。
さらに、本発明は、前記パンなどのイースト発酵食品に使用するイースト発酵食品用組成物に関するものである。
【0006】
以下、本発明を詳細に説明する。本発明においてイースト発酵食品とは、小麦粉、エーテル化澱粉、アルファ化澱粉を主原料として、油脂、糖類、食塩を加え、その他の資材を必要に応じて加えたものに、イーストと水を添加して、混捏もしくは混合することで生地を調製し、発酵工程を経た後に、焼成または油揚げ、あるいは蒸したもの、すなわち、パン、ピザ、イーストドーナツ、中華まん等を言う。尚、時間短縮などを目的に、イーストと膨張剤を併用しても構わない。
【0007】
一方、本発明に係るイースト発酵食品用組成物とは、小麦粉100重量部に対し、エーテル化澱粉好ましくはエーテル化タピオカ澱粉50〜150重量部、アルファ化澱粉好ましくはアルファ化馬鈴薯澱粉および/またはアルファ化タピオカ澱粉10〜50重量部を配合したパンなどのイースト発酵食品用組成物をいう。必要に応じて、砂糖などの糖類、食塩、乳化剤などの改良剤、脱脂粉乳、油脂、香料ならびに酸類などを含んでもよい。
【0008】
本発明は前記の澱粉や油脂類を、前述した所定添加量の範囲内で小麦粉100重量部に混合することを特徴としているが、本発明における小麦粉は、イースト発酵食品に通常用いられているものであればいずれでもよい。強力粉が好ましいが、中力粉、薄力粉と組み合わせてもよい。また、必要に応じて、小麦粉以外の穀粉、すなわち、ライ麦粉、大麦粉、米粉、コーンフラワーなどの穀粉の中の1種、または2種以上を小麦粉と組み合わせて使用出来る。
【0009】
本発明におけるエーテル化澱粉とは、アルカリの存在下で澱粉をエーテル化させ、その後中和したものを言い、一般に食品に使われているエーテル化澱粉を言う。原料としては、ワキシコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、小麦澱粉があげられる。その中でも原料としては特にタピオカ澱粉が好ましく、通常、食品に用いられているものであればいずれのものであってもよい。
【0010】
また、本発明で言うアルファ化澱粉とは、澱粉に水を加えて加熱、糊化し、急速に脱水乾燥したもので、一般に食品に使われているアルファ化澱粉を言う。アルファ化澱粉としては、アルファ化馬鈴薯澱粉、アルファ化タピオカ澱粉が好ましく、通常のアルファ化されたもので、食品に使われているものであればいずれのものであってもよい。
【0011】
本発明でいう油脂類とはショートニング、マーガリン、バター、菜種油、大豆油、コーン油、綿実油、サラダ油、パーム油など通常、食品に用いる植物性油脂または動物性油脂をいい、液状、粉末、固形、いずれの形状でも差し支えないが、組成物に使用する場合は粉末、固形のものがより好ましい。小麦粉、エーテル化澱粉、アルファ化澱粉の合計100重両部に対し油脂類を15〜30重量部が望ましい。15重量部未満では硬い食感となり歯切れも劣った。一方30重量部を超えるとボリュームが小さく、脂っこい食感の傾向となった。
【0012】
本発明でいう糖類とは、砂糖、ぶどう糖などの各種糖類をいい、食品で使われているものならばいずれでも良い。また、食塩、イーストについても、通常、パン等のイースト発酵食品に使われている食塩、イーストならばいずれでもよい。
【0013】
原料として、必要に応じて、卵、脱脂粉乳などの乳製品、蜂蜜、モルト、乳化剤などの改良剤、膨張剤、米麹、α−アミラ−ゼなどの酵素類、香料、酸類などを使用することが出来る。これらの各原料は、食品に用いられているものであるならば、いずれのものであってもよい。また、練りこみの材料として、ナッツ類、ドライフルーツ類、ごま類などを配合することが出来る。
【0014】
この発明のイースト発酵食品を製造する場合、所定量の小麦粉、エーテル澱粉、アルファ化澱粉、その他の副資材に、イースト、水を加え生地にし、このイースト生地を発酵させて焼成または油揚げ、あるいは蒸すことで、柔らかくてもちもちした歯切れの良い食感があり、かつ風味が良好であるイースト発酵食品を作ることが出来る。
【0015】
また、本発明の組成物の製造方法としては、小麦粉にエーテル化澱粉およびアルファ化澱粉ならびに必要に応じてその他の副資材を混合するだけで良く、混合機への原料資材の投入の順序等は特に問わない。混合機としては、例えばパドルミキサー、ナウターミキサー、リボンミキサー、フードミキサーなどが挙げられる。得られたイースト発酵食品用組成物を、実際にイースト発酵食品に使用する場合は、使用原料の全量もしくは一部を組成物と代替し、その他必要な副資材を適宜添加した後、イーストおよび水を加え、従来の製法に従って製造すれば良く、特別な工程は必要ない。
【0016】
【発明の実施の形態】
発明の実施の形態を実施例に基づき説明する。
【実施例】以下に、実施例及び比較例を用いて本発明を更に詳しく説明するが、本発明はこれらの例によって何ら限定されるものではない。尚、実施例2〜6、試験例1〜7については、水の量については、生地の状態を見て調整した。
【0017】
実施例1
小麦粉1000g、エーテル化タピオカ澱粉1200g、アルファ化馬鈴薯澱粉400g、砂糖200g、食塩30g、ショートニング600g、卵340g、生イースト80g、水1250gを加えてタテ型ミキサーでミキシング(低速3分、中低速3分)し、生地を作成した。次にフロアタイムを20分とり、30gずつ分割し、丸型に成型後、 35分間の発酵をとった(温度38℃、湿度80%)。これを190℃で15分間焼成し、パンを得た。
【0018】
比較例1
エーテル化タピオカ澱粉の代わりにリン酸架橋小麦澱粉を1200g、アルファ化馬鈴薯澱粉の代わりにコーンスターチを400gである以外は、実施例1と同様に製造し、パンを得た。
【0019】
実施例2
エーテル化タピオカ澱粉1500g、アルファ化馬鈴薯澱粉500g、ショートニング685gである以外は、実施例1と同様に製造し、パンを得た。
【0020】
比較例2
エーテル化タピオカ澱粉2000g、アルファ化馬鈴薯澱粉600g、ショートニング810gである以外は、実施例1と同様に製造し、パンを得た。
【0021】
実施例3
エーテル化タピオカ澱粉500g、アルファ化馬鈴薯澱粉100gである以外は、実施例1と同様に製造し、パンを得た。
【0022】
比較例3
エーテル化タピオカ澱粉300g、アルファ化馬鈴薯澱粉50g、ショートニング330gである以外は、実施例1と同様に製造し、パンを得た。
【0023】
実施例4
小麦粉1000g、エーテル化タピオカ澱粉1200g、アルファ化タピオカ澱粉400g、砂糖200g、食塩30gを均一に混合してイースト発酵食品組成物を得た。得られた組成物にサラダ油600g、卵340g、生イースト80g、水1250gを加えてタテ型ミキサーでミキシング(低速3分、中低速3分)し、生地を作製した。以下、実施例1と同様にして、パンを得た。
【0024】
実施例5
ショートニングの量が390gである以外は、実施例1と同様にして、パンを得た。
【0025】
実施例6
ショートニングの量が780gである以外は、実施例1と同様にして、パンを得た。
【0026】
比較例4
エーテル化タピオカ澱粉の代わりに小麦澱粉1200g、アルファ化馬鈴薯澱粉300g、サラダ油600gである以外は、実施例1と同様にして、パンを得た。
【0027】
比較例5
エーテル化タピオカ澱粉1000g、アルファ化馬鈴薯澱粉の代わりにアルファ化コーンスターチ300gである以外は、実施例1と同様にして、パンを得た。
【0028】
比較例6
ショートニングの量が140g以外は、実施例1と同様にして、パンを得た。
【0029】
比較例7
ショートニングの量が1130g以外は、実施例1と同様にして、パンを得た。
【0030】
表1に実施例1〜6の配合を、表2に比較例1〜7の試験例を示す。尚、小麦粉および各種澱粉の合計2600gに対して、砂糖、食塩、油脂類以外に、卵340g,生イースト80g,水約1250gを加えて生地を作製したが、水の量は生地の状態を見て調整した。
【0031】
【表1】
【0032】
【表2】
【0033】
上記実施例1〜6、比較例1〜7で製造した各パンを、15名の専門パネラーにより官能評価を行なった。製品パンの官能評価項目であるもちもち感、歯切れ感、および旨味の評価は、表3〜5に示した基準に従って、各専門パネラーが点数評価し、15名の平均値をとった。
【0034】
【表3】
【0035】
【表4】
【0036】
【表5】
【0037】
評価結果を、表6及び7に示す。表6及び7の結果から実施例1〜6は、比較例1〜7に対して、いずれももちもち感が強く、歯切れ感と旨味も優れていた。
【0038】
【表6】
【0039】
【表7】
【0040】
【発明の効果】
本発明により、従来のイースト発酵食品と比較して、もちもち感が強く、歯切れ感と旨味も優れた製品を作ることが出来る。
[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a yeast fermented food and a composition for yeast fermented food. More specifically, the present invention relates to a yeast fermented food such as umami bread and a composition for yeast fermented food used therefor with a crisp and crisp texture.
[0002]
[Prior art]
In recent years, consumers tend to seek yeast fermented foods such as bread with a soft, crisp and crisp texture and umami. In order to meet the need for a crisp and crisp texture, a method known as the so-called hot water type method has been known in which a portion of flour is chilled with hot water and then refrigerated, and then the remaining ingredients are added to further knead. (Non-Patent Documents 1 and 2). The bread produced by the production method has a soft, crisp and crisp texture, but the production method is cumbersome and time-consuming, has poor work efficiency, and is unsuitable for mass production. In addition, there is a limit to the amount of flour that can be pregelatinized during the production process. On the other hand, in Patent Document 1, there is a bakery mix obtained by combining a waxy corn starch and a pregelatinized starch, and a bakery product having a sticky feeling is obtained, but this is a soft type on the premise that fermentation by yeast is not required French bread-like, with no crispness and umami. Thus, there is nothing that can be said to be sufficient in terms of yeast fermented foods such as bread that has a soft and crisp texture and is delicious.
[0003]
[Patent Document 1]
JP-A-10-56946 [Non-patent Document 1]
“Bakery and confectionery technology seminar special feature, preservation edition part 2”, Japan Bakers News, 1989.
[Non-Patent Document 2]
Susumu Kimura, “Breadmaking Technical Document No. 471, Reconsideration of the Hot Water Method”, Japan Bakers News, 1998.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a yeast fermented food product such as bread having a soft and crisp texture and a delicious taste, and a composition for yeast fermented food product used for producing the same.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present invention has been completed. That is, yeast fermentation such as bread produced by adding 50 to 150 parts by weight of etherified starch and 10 to 50 parts by weight of pregelatinized starch to 100 parts by weight of wheat flour and adding oils and fats, sugars, salt and yeast. The present inventors have found that the food has a soft, crisp and crisp texture and good flavor, and has completed the present invention.
That is, the present invention blends 50 to 150 parts by weight of etherified tapioca starch and 10 to 50 parts by weight of pregelatinized potato starch or pregelatinized tapioca starch with respect to 100 parts by weight of wheat flour, and further wheat flour and etherified starch. It is about yeast fermented foods, such as bread manufactured by adding 15-30 weight part of fats and oils, saccharides, salt, and yeast with respect to a total of 100 weight parts of pregelatinized starch.
Furthermore, this invention relates to the composition for yeast fermented foods used for yeast fermented foods, such as the said bread.
[0006]
Hereinafter, the present invention will be described in detail. In the present invention, yeast fermented food is mainly composed of wheat flour, etherified starch and pregelatinized starch, added with fats and oils, saccharides and salt, and added with other ingredients as needed, and yeast and water are added. The dough is prepared by kneading or mixing, and after the fermentation process, it is baked or fried or steamed, that is, bread, pizza, yeast donut, Chinese bun, etc. For the purpose of shortening the time, yeast and a swelling agent may be used in combination.
[0007]
On the other hand, the composition for yeast fermented food according to the present invention is an etherified starch, preferably 50-150 parts by weight of etherified tapioca starch, pregelatinized starch, preferably pregelatinized potato starch and / or alpha per 100 parts by weight of wheat flour. The composition for yeast fermented foods, such as a bread | bowl which mix | blended 10-50 weight part of modified tapioca starch. If necessary, sugars and other sugars, salt, improvers such as emulsifiers, skim milk powder, fats and oils, perfumes and acids may be included.
[0008]
The present invention is characterized in that the starch and fats and oils described above are mixed with 100 parts by weight of wheat flour within the above-mentioned predetermined addition amount. The wheat flour in the present invention is usually used for yeast fermented foods. Any may be used. Strong powder is preferable, but it may be combined with medium-powered flour or weak-powered flour. In addition, if necessary, flour other than wheat flour, that is, one or more of flours such as rye flour, barley flour, rice flour and corn flour can be used in combination with flour.
[0009]
The etherified starch in the present invention refers to a product obtained by etherifying starch in the presence of an alkali and then neutralizing, and generally refers to an etherified starch used in foods. Examples of the raw material include waxy corn starch, potato starch, tapioca starch, corn starch and wheat starch. Among them, tapioca starch is particularly preferable as a raw material, and any material may be used as long as it is usually used in food.
[0010]
The pregelatinized starch referred to in the present invention refers to pregelatinized starch generally used in foods, which is obtained by adding water to starch, heating and gelatinizing, and rapidly dehydrating and drying. As the pregelatinized starch, pregelatinized potato starch or pregelatinized tapioca starch is preferable, and any pregelatinized starch that is used in foods may be used.
[0011]
The fats and oils referred to in the present invention usually refers to vegetable oils or animal fats and oils used in foods such as shortening, margarine, butter, rapeseed oil, soybean oil, corn oil, cottonseed oil, salad oil, palm oil, and are liquid, powder, solid, Any shape may be used, but when used in the composition, powder and solid are more preferable. 15-30 weight parts of fats and oils are desirable with respect to a total of 100 weight parts of wheat flour, etherified starch, and pregelatinized starch. If it was less than 15 weight part, it became hard texture and the crispness was also inferior. On the other hand, when the amount was more than 30 parts by weight, the volume was small, and a tendency of greasy texture was observed.
[0012]
The saccharide as used in the present invention refers to various saccharides such as sugar and glucose, and any saccharide used in foods may be used. Further, regarding salt and yeast, any salt and yeast that are usually used in yeast fermented foods such as bread may be used.
[0013]
As necessary, dairy products such as eggs and skim milk powder, improvers such as honey, malt and emulsifiers, swelling agents, enzymes such as rice bran and α-amylase, fragrances and acids are used as necessary. I can do it. Each of these raw materials may be any as long as it is used in food. Moreover, nuts, dried fruits, sesame, etc. can be mix | blended as a kneading | mixing material.
[0014]
When the yeast fermented food of this invention is produced, yeast, water, and other auxiliary materials are added to yeast and water to make dough, and this yeast dough is fermented and baked or fried or steamed. Thus, it is possible to produce a yeast fermented food product that has a soft, crisp texture and a good flavor.
[0015]
Moreover, as a method for producing the composition of the present invention, it is only necessary to mix etherified starch and pregelatinized starch and other auxiliary materials as necessary with wheat flour. It doesn't matter. Examples of the mixer include a paddle mixer, a nauter mixer, a ribbon mixer, and a food mixer. When the obtained composition for yeast fermented food is actually used for yeast fermented food, the whole or part of the raw material used is replaced with the composition, and other necessary auxiliary materials are added as appropriate, and then yeast and water are added. In addition, it may be produced according to a conventional production method, and no special process is required.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described based on examples.
The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to these examples. In Examples 2 to 6 and Test Examples 1 to 7, the amount of water was adjusted by looking at the state of the dough.
[0017]
Example 1
Add 1000 g of wheat flour, 1200 g of etherified tapioca starch, 400 g of pregelatinized potato starch, 200 g of sugar, 30 g of salt, 600 g of shortening, 340 g of egg, 80 g of raw yeast, 1250 g of water and mix with a vertical mixer (low speed 3 minutes, medium speed 3 minutes) ) And created the dough. Next, the floor time was taken for 20 minutes, divided into 30 g portions, formed into a round shape, and then subjected to fermentation for 35 minutes (temperature 38 ° C., humidity 80%). This was baked at 190 ° C. for 15 minutes to obtain bread.
[0018]
Comparative Example 1
A bread was obtained in the same manner as in Example 1 except that 1200 g of phosphate-crosslinked wheat starch was used instead of etherified tapioca starch and 400 g of corn starch was used instead of pregelatinized potato starch.
[0019]
Example 2
Bread was obtained in the same manner as in Example 1 except that 1500 g of etherified tapioca starch, 500 g of pregelatinized potato starch, and 685 g of shortening.
[0020]
Comparative Example 2
A bread was obtained in the same manner as in Example 1 except that 2000 g of etherified tapioca starch, 600 g of pregelatinized potato starch and 810 g of shortening were used.
[0021]
Example 3
A bread was obtained in the same manner as in Example 1 except that 500 g of etherified tapioca starch and 100 g of pregelatinized potato starch were used.
[0022]
Comparative Example 3
A bread was obtained in the same manner as in Example 1 except that 300 g of etherified tapioca starch, 50 g of pregelatinized potato starch and 330 g of shortening were used.
[0023]
Example 4
1000 g of wheat flour, 1200 g of etherified tapioca starch, 400 g of pregelatinized tapioca starch, 200 g of sugar and 30 g of salt were uniformly mixed to obtain a yeast fermented food composition. 600 g of salad oil, 340 g of eggs, 80 g of raw yeast, and 1250 g of water were added to the obtained composition, and mixing was performed using a vertical mixer (low speed 3 minutes, medium low speed 3 minutes) to prepare a dough. Thereafter, bread was obtained in the same manner as in Example 1.
[0024]
Example 5
A bread was obtained in the same manner as in Example 1 except that the amount of shortening was 390 g.
[0025]
Example 6
A bread was obtained in the same manner as in Example 1 except that the amount of shortening was 780 g.
[0026]
Comparative Example 4
Bread was obtained in the same manner as in Example 1, except that 1200 g of wheat starch, 300 g of pregelatinized potato starch and 600 g of salad oil were used instead of etherified tapioca starch.
[0027]
Comparative Example 5
Bread was obtained in the same manner as in Example 1 except that 1000 g of etherified tapioca starch and 300 g of pregelatinized corn starch instead of pregelatinized potato starch.
[0028]
Comparative Example 6
A bread was obtained in the same manner as in Example 1 except that the amount of shortening was 140 g.
[0029]
Comparative Example 7
A bread was obtained in the same manner as in Example 1 except that the amount of shortening was 1130 g.
[0030]
Table 1 shows the formulations of Examples 1 to 6, and Table 2 shows test examples of Comparative Examples 1 to 7. The dough was prepared by adding 340 g of eggs, 80 g of raw yeast, and about 1250 g of water in addition to sugar, salt and oils and fats to a total of 2600 g of wheat flour and various starches. Adjusted.
[0031]
[Table 1]
[0032]
[Table 2]
[0033]
Each bread produced in Examples 1 to 6 and Comparative Examples 1 to 7 was subjected to sensory evaluation by 15 expert panelists. Each of the specialized panelists scored and averaged 15 persons according to the criteria shown in Tables 3 to 5 for the evaluation of mochi mochi, crispness, and umami, which are sensory evaluation items of the product bread.
[0034]
[Table 3]
[0035]
[Table 4]
[0036]
[Table 5]
[0037]
The evaluation results are shown in Tables 6 and 7. From the results of Tables 6 and 7, Examples 1 to 6 had a strong feeling of stickiness and excellent crispness and umami as compared with Comparative Examples 1 to 7.
[0038]
[Table 6]
[0039]
[Table 7]
[0040]
【The invention's effect】
By this invention, compared with the conventional yeast fermented foodstuff, a sticky feeling is strong, and the product excellent in a crisp feeling and deliciousness can be made.

Claims (7)

小麦粉に、エーテル化澱粉、および、アルファ化澱粉を配合し、油脂類、糖類、食塩、イーストを加えて製造されたことを特徴とするイースト発酵食品。A yeast fermented food produced by adding etherified starch and pregelatinized starch to wheat flour and adding oils, sugars, salt and yeast. 小麦粉100重量部に対して、エーテル化澱粉50〜150重量部、および、アルファ化澱粉10〜50重量部を配合し、油脂類、糖類、食塩、イーストを加えて製造されたことを特徴とするイースト発酵食品。It is characterized by adding 50 to 150 parts by weight of etherified starch and 10 to 50 parts by weight of pregelatinized starch to 100 parts by weight of wheat flour, and adding oils and fats, sugars, salt and yeast. Yeast fermented food. 小麦粉に対して、エーテル化澱粉、および、アルファ化澱粉を配合したことを特徴とするイースト発酵食品用組成物。A composition for yeast fermented foods, wherein etherified starch and pregelatinized starch are blended with wheat flour. 小麦粉100重量部に対して、エーテル化澱粉50〜150重量部、および、アルファ化澱粉10〜50重量部を配合したことを特徴とするイースト発酵食品用組成物。The composition for yeast fermented foods which mix | blended etherified starch 50-150 weight part and pregelatinized starch 10-50 weight part with respect to 100 weight part of wheat flour. 請求項1および請求項2記載のエーテル化澱粉がエーテル化タピオカ澱粉であり、アルファ化澱粉がアルファ化馬鈴薯澱粉および/またはアルファ化タピオカ澱粉であるイースト発酵食品。The yeast fermented foodstuff whose etherified starch of Claim 1 and Claim 2 is etherified tapioca starch, and pregelatinized starch is pregelatinized potato starch and / or pregelatinized tapioca starch. 請求項3および請求項4記載のエーテル化澱粉がエーテル化タピオカ澱粉であり、アルファ化澱粉がアルファ化馬鈴薯澱粉および/またはアルファ化タピオカ澱粉であるイースト発酵食品用組成物。The composition for yeast fermented foods whose etherified starch of Claim 3 and Claim 4 is etherified tapioca starch, and pregelatinized starch is pregelatinized potato starch and / or pregelatinized tapioca starch. 小麦粉、エーテル化澱粉、アルファ化澱粉の合計100重量部に対して、油脂類が15〜30重量部である請求項1、請求項2、請求項5記載のイースト発酵食品。6. The yeast fermented food according to claim 1, wherein the fats and oils are 15 to 30 parts by weight with respect to 100 parts by weight of the total of wheat flour, etherified starch and pregelatinized starch.
JP2003205736A 2003-08-04 2003-08-04 Yeast fermented food and composition for yeast fermented food Pending JP2005052014A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012100559A (en) * 2010-11-08 2012-05-31 Morinaga & Co Ltd Arrangement mix of pancake mix, and premix food
JP2015070807A (en) * 2013-10-02 2015-04-16 オリエンタル酵母工業株式会社 Manufacturing method of bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012100559A (en) * 2010-11-08 2012-05-31 Morinaga & Co Ltd Arrangement mix of pancake mix, and premix food
JP2015070807A (en) * 2013-10-02 2015-04-16 オリエンタル酵母工業株式会社 Manufacturing method of bread

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